Method: Thickening sauce: Combine the cornflour with water and leave asideFor sauce: Combine all the sauces and sugar with 2 cups of water.Leave aside.Cut beancurd into 6 parts.Dust beancurd with 3 tbsp cornflour(optional).Heat oil,when oil is hot, fry the coated bean curd till both are slightly brown.Remove from pan and set aside.Pour away some oil and leave behind 3 tbsp of oil to fry chopped garlic.Once fragrant add in chicken ,grated carrots and french beans. Saute until the ingredients are incorporated. Add in the sauce mixture and stir. Crumble in the chicken cube. Leave to simmer until vegetables are tender. There is no need to add salt to this dish since the chicken cube and light soy sauce is salty enough. If preferred , you can add more sugar.Once the vegetables are cooked, add in thickening sauce. Mix in chopped spring onions, calamansi leaves(if using chinese cooking wine you can omit the leaves),and chopped red chillies. Leave it to thicken for a few seconds.

Pour the gravy onto the fried bean curd.Serve immediately.You can garnish further with shredded chillies and chopped spring onions.Beancurd fried with dusted corn flour should be served immediately while still crisp.

You can refer here to check out how to take out the tofu from the tube and deep fry it.

First prepare the sauce. Saute with 1 tsp of oil chopped garlic until aromatic. Add in the sauces and wait until it thicken slightly. Close fire.

Heat a hotplate , add in 1-2 tsp oil and make sure it coats the whole of the hotplate.Once the hotplate is hot, pour in the beaten egg and turn the hotplate so that the egg is coated at all side.

Add in the fried tofu in the middle.Pour in the sauce .A sizzling sound will come.Bring away from heat and place on a wooden base.Garnish with chopped onions and serve immediately.
This dish is meant to be salty slightly therefore do not add sugar in…

In a wok, heat up 3 tbsp oil, throw in curry leaves, then shallots and garlic. Saute until aromatic ,add in dried prawns and saute further. Then add in curry powder, and the sauces. Stir until well combined. Stir until spices are aromatic. Then mix in chicken , sugar and mix well with the sauce. Leave to cook for about 5 mi…

The bee hoon or rice vermicelli soup is one of the most famous dish in Chinese delicacies.The hot soup is refreshing especially on a cool or rainy day. I do usually use Ikan Bilis/anchovies stock cube for the soup as it makes the soup tastier.
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with Cellophane noodles, which is another type of vermicelli.